This is how we brew. :) [Thanks for the online articles, TimeOut SG!]

Measure out about a tablespoon of tea leaves per person the tea will serve, depending on how thick you like it. When storing your tea, keep it in airtight containers, not vacuum packs. ‘Your tea needs the air to breathe, otherwise it’ll lose its taste,’ explains Li Hongyuan, co-founder of Pekoe & Imp. Step two Pour water gently into the cup/pot down its walls. ‘You don’t want to introduce too much air by splashing water in as air can change the flavour of the tea.’ Li prefers to use glazed ceramic or porcelain for drinking; metal boilers and pots may impart a metallic taste to water. Depending on the type of tea, the water will need to be between 65°-90°C – always use water that hasn’t reached boiling point, and never re-boil your water as it takes out the necessary air. Step three Steep until it gets as thick as you’d like it. Stopping 40 seconds after the water has been ...